In case you love cod fish and puttanesca sauce, that is certain to turn into certainly one of your favourite seafood recipes! Cod fillets are notoriously bland, so this hearty sauce loaded with pink pepper flakes, olives, capers, garlic, and anchovies is the right paring. Serve with crusty bread and wine!
Baked Cod in Puttanesca Sauce
Lots of people assume cod is a boring fish… and I must agree. However that’s what I really like about it! It’s a clean canvas, simply begging to be drenched with taste.
And I believe you guys like it too, as a result of out of the THOUSANDS of recipes on this web site, the preferred is pan-seared cod with white wine tomato basil sauce! I’m not kidding. 12 months after 12 months this recipe wins as essentially the most visited recipe on my web site.
At this time I’m sharing the “winter” model of that recipe! It’s comparable in taste profile, however MUCH heartier and dare I say it… simply as scrumptious? No less than I believe so! In case you’re able to prepare dinner now, be happy to leap to the recipe and get began. In any other case, I’ve received some suggestions and tips for you under.
Cod Puttanesca Elements
- Olive Oil: No want to make use of a elaborate olive oil, though I do choose utilizing a light Italian olive oil on this recipe.
- Onion: Not like a number of conventional puttanesca recipes, I tossed an onion in right here to make the sauce barely chunkier. It additionally provides unbelievable taste. A yellow onion works greatest, however in a pinch a white and even pink onion will work fantastic.
- Oregano: FRESH!!! Please don’t sub dried oregano right here. In case you can not discover recent, omit this ingredient.
- Anchovies: Even should you “hate” anchovies, I like to recommend utilizing them. You could possibly lower the quantity of filets utilized in half, however don’t omit.
- Crushed Purple Pepper Flakes: Add simply the correct quantity of spice. In case you choose spicer meals, be happy so as to add extra. In case you can not deal with the warmth, be happy to cut back the quantity referred to as for or omit utterly.
- Kalamata Olives: To save lots of time, I counsel shopping for those which are already pitted and sliced in half. However you are able to do this manually if all you’ve got is pitted olives.
- Capers: Drained, however not rinsed! Not like a number of recipe that decision for rinsing, I don’t discover it vital and like the additional briny taste the residual liquid provides.
- Garlic: Plenty of recent garlic = LOTS of taste!
- White Wine: I counsel utilizing one thing dry like Sauvignon blanc, however a Pinto Grigio can even work. No wine in the home? Sub hen broth.
- Crushed Tomatoes: Make sure to seize a can that claims “with basil” and don’t use the “no salt added” tomatoes right here.
- Salt and Pepper: To season the fish!
- Basil: Make sure to use FRESH roughly chopped basil; dried basil ought to by no means be used on this recipe.
- Cod: Purchase recent filets with the pores and skin eliminated. Thawed frozen cod will technically work however received’t style nearly as good.
- Crusty Bread: That is non-compulsory, however is nice for serving. You could possibly additionally serve with a vegetable like roasted broccoli or one other carb like pasta.
Let’s Make Cod Puttanesca
- Preheat the oven. You’ll need to do that first so it’s reached the right temperature by the point you’re able to bake your fish.
- Cook dinner the sauce. You’ll warmth the olive oil in a big saucepan, then basically simply add the remainder of the elements as referred to as for. Simmer briefly, stirring often, simply till the sauce thickens. You don’t want it tremendous thick or paste like!
- Add the fish. You’ll shortly season the cod filets, then partially submerge them into the sauce.
- Bake the fish. Spoon just a little sauce over every filet, then pop the pot into the oven and bake for about 12 minutes.
- Serve. I prefer to garnish with further basil or oregano, drizzle with olive oil, and serve with crusty bread and pink wine. However you do you! Simply be sure you serve heat!
Extra Puttanesca Recipes:
Baked Cod Puttanesca
In case you love cod fish and puttanesca sauce, that is certain to turn into certainly one of your favourite seafood recipes! Cod fillets are notoriously bland, so this hearty sauce loaded with pink pepper flakes, olives, capers, garlic, and anchovies is the right paring. Serve with crusty bread and wine!
Elements
- 3 Tablespoons (42ml) olive oil plus extra for drizzling
- 1 small yellow onion diced
- 2 teaspoons recent oregano minced
- 1 2 ounce tin flat anchovies in olive oil not drained
- 1/2 teaspoon crushed pink pepper flakes
- 1/2 cup Kalamata olives pitted and sliced in half vertically
- 1/4 cup capers drained
- 6 cloves garlic minced
- 1/2 cup (113ml) dry white wine
- 1 28 ounce can crushed tomatoes with basil
- 1 teaspoon salt divided, extra if wanted
- 1/2 teaspoon black pepper divided, extra if wanted
- 1/2 cup recent basil roughly chopped
- 5 6 ounces cod filets pores and skin eliminated, 32 ounces whole
- crusty bread for serving, non-compulsory
Directions
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Preheat the oven to 400 levels F.
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Place a big Dutch oven or deep skillet over medium warmth. Add the olive oil and warmth till shimmering, then add the onion and prepare dinner, stirring often, till softened, about 5 minutes.
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Add within the oregano, anchovies (and any oil within the can), crushed pink pepper flakes, olives, and capers and prepare dinner, stirring often for two minutes. Add within the garlic and prepare dinner for one more minute, or till aromatic however not brown.
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Pour within the wine and simmer for 3 minutes, stirring often. Add within the crushed tomatoes and season with salt and pepper (I counsel beginning with a 1/2 teaspoon of salt and a 1/4 teaspoon of black pepper then including extra if wanted).
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Carry to a boil, then cut back the warmth to low (it must be a delicate simmer), partially cowl, and prepare dinner for 10 minutes, stirring often. Take away the pan from warmth and put aside for a minute.
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Season either side of the cod filets with salt and pepper.
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Partially submerge the filets within the sauce, leaving house in between each bit. Spoon some sauce over every filet.
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Switch the pot to the oven and prepare dinner, uncovered, till the flesh of the fish turns opaque and begins to flake, about 12 to fifteen minutes.
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Garnish with further basil or oregano sprigs, if desired, and a drizzle of olive oil. Serve heat, with crusty bread.
